Reminding me of that extra-fine mouth-feel typical of European-style chocolate, Missouri-based Patric Chocolate distinguishes itself among the hundreds of small- and micro-batch bean-to-bar chocolate bars popping up in the American market over the last 10 years. Founder and chocolate maker Alan McClure expresses his gourmet influence after spending a whole year in France and becoming fired up with the desire to produce his own chocolate line. Such dedication led Patric Chocolate to win 15 Good Food Awards for five years in a row, from 2011 to 2016.
From the most accurate selection of organic cacao beans and non-chocolate ingredients, to a low-temperature roasting process combined with a long conching time, Alan achieved to refine and elevate the flavor and texture of his chocolate so to make it well-appreciated by chocolate connoisseurs even outside the US.
(bars purchased at French Broad Chocolates Boutique in Asheville, NC)
Piura Peru 67%
Ingredients: cacao, organic cane sugar, cocoa butter.
Tasting notes: ruby grapefruit, toasted almonds, sun-dried winegrapes. One of the best dark bars I tasted made with Criollo cacao from Piura region.
Raspberry & Balsamic Pear
Ingredients: organic cane sugar, cocoa butter, cacao, whole milk powder, raspberry powder, balsamic powder, pear essence, sea salt, vanilla bean.
Tasting notes: balanced accords of cherries, cream, and toasted nuts.
Dark Milk (58% cocoa)
Ingredients: cacao, whole milk powder, organic cane sugar, cocoa butter, sea salt.
Tasting notes: hints of cream and molasses for this milk chocolate bar with a high percentage of cacao mass.
What I liked the most:
I have tasted dozens of bean-to-bar chocolate bars, especially from the US, but only Italian Domori reminded me a fine mouth-feel similar to Patric. Even if I have no particular preference over the texture, what I look for in a chocolate bar is its flavor profile. In this sense, Patric Chocolate is surely a name worth a try since using original ingredients in its formulations.
What I liked the least:
the downside of chocolate bars with a fine mouth-feel is they tend to release more sweetness than others with a grittier texture. For someone like me not liking sugary foods, bars with a higher percentage of cacao is the solution. On that note, I would soon expect from Patric a dark chocolate bar with a high percentage of cacao (at least 80%).
Where to find Patric ChocolateVisit the online store: http://patric-chocolate.com/store.
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For any questions, just contact Alan:
- Email: email@example.com
- Phone: (+1) 573 814 7520